I made Aunt Loretta’s chicken last night and I just can’t resist taking the time today on my day off to share it with you because it was just so incredibly moist, tender, and flavorful. Oh, and EASY! You see, Aunt Loretta is a fabulous Italian cook in our family and I’ve learned many cooking tips and recipes from her in the past 30 years. I remember falling in love with not only her nephew, but her chicken years ago 😆 . I never got the written recipe from her ( I will do that next time I see her), but my husband and I have come up with our own version that really comes very close to hers. So, now you know why we call it “Chicken Loretta”.
(UPDATE: you can cook this chicken in an air fryer too! Set to 350 degrees and cook for approximately 15 minutes until it reaches 165 degrees internally. I actually prefer this method now.)
You will find this to be one of the easiest (and affordable) chicken dishes you will ever create for your family and everyone will be asking how you did it. We use boneless, skinless chicken thighs. This may be scary for some folks because they are afraid that their is too much fat in chicken thighs. Well, we take care of that by cutting off the fat before we cook it, and remember these are already skinless. The remaining fat “melts” away as you cook it. Trust me! Also note that chicken thighs are one of the best cuts of meat at a lower price than dried out expensive chicken breasts.
The above photo shows 10 boneless, skinless chicken thighs after I trimmed all of the extra fat from each one. Then I got them all snug in a sprayed pan right before I brushed them with mayo. The mayo will add incredible flavor.
Above is how they look after everything has been sprinkled on top before they slide into the oven for 45 minutes.
Just look how amazing they look after they are done! I usually serve “Chicken Loretta” with mashed cauliflower potatoes, and my favorite green beans.
Ingredients
- 10 skinless boneless chicken thighs (any chicken can be used)
- mayonnaise
- Italian style bread crumbs (I've used regular Italian style, plain Panko, & Progresso Italian Panko)
- parmesan cheese
- oregano
- basil
- paprika
- salt & pepper
Instructions
Preheat oven to 350 degrees (update: you can cook this in an air fryer too! Set to 350 and cook for approximately 15 minutes until it reaches 165 degrees internally).
Spray large baking dish with cooking spray.
Trim each chicken thigh of all fat as best as you can with kitchen sheers. The fat inside the creases is fine and will melt away.
Put all chicken thighs into baking dish and it's okay if they are snug.
Brush mayonnaise on the top of each thigh so there is a thin coating like it shows in image above.
Sprinkle on a thin layer of bread crumbs on top of chicken thighs.
Sprinkle on a thin layer of parmesan cheese on top of chicken thighs.
Season the top only with a little oregano, basil, paprika, and salt & pepper.
Bake for 45 minutes at 350 degrees (uncovered).
Serve hot or cold!
Enjoy 😉
https://redheadcandecorate.com/2018/01/chicken-loretta-2/
Ingredients
- 10 skinless boneless chicken thighs (any chicken can be used)
- mayonnaise
- Italian style bread crumbs (I've used regular Italian style, plain Panko, & Progresso Italian Panko)
- parmesan cheese
- oregano
- basil
- paprika
- salt & pepper
Instructions
Preheat oven to 350 degrees (update: you can cook this in an air fryer too! Set to 350 and cook for approximately 15 minutes until it reaches 165 degrees internally).
Spray large baking dish with cooking spray.
Trim each chicken thigh of all fat as best as you can with kitchen sheers. The fat inside the creases is fine and will melt away.
Put all chicken thighs into baking dish and it's okay if they are snug.
Brush mayonnaise on the top of each thigh so there is a thin coating like it shows in image above.
Sprinkle on a thin layer of bread crumbs on top of chicken thighs.
Sprinkle on a thin layer of parmesan cheese on top of chicken thighs.
Season the top only with a little oregano, basil, paprika, and salt & pepper.
Bake for 45 minutes at 350 degrees (uncovered).
Serve hot or cold!
Enjoy 😉
https://redheadcandecorate.com/2018/01/chicken-loretta-2/
Ingredients
- 10 skinless boneless chicken thighs (any chicken can be used)
- mayonnaise
- Italian style bread crumbs (I've used regular Italian style, plain Panko, & Progresso Italian Panko)
- parmesan cheese
- oregano
- basil
- paprika
- salt & pepper
Instructions
Preheat oven to 350 degrees (update: you can cook this in an air fryer too! Set to 350 and cook for approximately 15 minutes until it reaches 165 degrees internally).
Spray large baking dish with cooking spray.
Trim each chicken thigh of all fat as best as you can with kitchen sheers. The fat inside the creases is fine and will melt away.
Put all chicken thighs into baking dish and it's okay if they are snug.
Brush mayonnaise on the top of each thigh so there is a thin coating like it shows in image above.
Sprinkle on a thin layer of bread crumbs on top of chicken thighs.
Sprinkle on a thin layer of parmesan cheese on top of chicken thighs.
Season the top only with a little oregano, basil, paprika, and salt & pepper.
Bake for 45 minutes at 350 degrees (uncovered).
Serve hot or cold!
Enjoy 😉
https://redheadcandecorate.com/2018/01/chicken-loretta-2/
Tags: chicken, low carb, recipe
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That looks Fantastic and even this early in the morning it’s making me hungry.
Yummmm, sure sounds and looks luscious. We’re frequent chicken eaters so this would make a wonderful alternative to how we usually cook our chicken, always baked. Glad you shared this today.
Have you shared how to make mashed cauliflower potatoes? Would love to try those.
Happy New Year, have wonderful week.
Hi JaneEllen! Here’s the link to the cauliflower potatoes…I actually enjoy them more than regular mashed potatoes! https://redheadcandecorate.com/2015/05/cauliflower-mashed-potatoes/
Dad says we are making it real soon, Dad in NY.
Looks delicious – trying it tonight! Any chance you could share Aunt Loretta’s meatball recipe? Thank you ?
Hi Penny! Here’s the post I did on them —> https://redheadcandecorate.com/2012/10/meatballs/
Hi Julie:
I have made a dish like this only I used tomato paste mixed in with mayo and some Italian seasoning. Turned out very yummy.
Cheers, Bette
Love this recipe and can’t wait to try it! We love to grill out chicken in better weather, but this is perfect for cold nights! And….speaking of weather, I know you all are so used to so much snow, but here in the South not so much. BUT today is SNOW DAY here in North Carolina! Got out of work due to weather, just doesn’t get any better! Gonna check the pantry for ingredients, just may have to have some Chicken Loretta tonight! Take Care!!!
Have fun in the snow, Pam!!
I made it, it turned out great, easy meal to prep in advance and put in frig to be ready to pop in oven for dinner try it, Dad in NY ps Mom even liked it.
Great! And good point!
I do all this but place fresh spinach and motrozzi cheese inside the chicken, tie it together, dip this iin oil, Italian crumbs, and bake. This is easier.
Can’t I lay my spinach UNDER the thighs and follow your recipe?
Yes, but they will be a little on the greasy side. Sounds really good though! lol
This looks totally amazing. I usually don’t cook on Fridays and Saturdays, but after seeing this post, I will be having this tomorrow
Hi! This was delish! Well – I went to make it and didn’t have everything so I ended up substituting! So – if you like lemon & dill – I used lemon dill aioli (instead of mayo) Didn’t have Italian breadcrumbs so used plain Panko. Didn’t have Parmesan cheese, so left it out. Replaced oregano with dried dill. But baked it the same! Lol! Seriously though – i can’t wait to make Loretta’s version! (My comprise Chicken Loretta was pretty good!!)
Sounds great, Rhonda! Good to know we can sub things! I actually think the addition of lemon on my version would kick it up!! Maybe I’ll try that next time ?
Hi Julie…I made this dish last night and it was delicious! Thanks for the easy and yummy chicken recipe. It tasted even more fantastic when I had it for leftovers the next day!
I totally agree, Pam! It is even better the next day. I just bought more chicken thighs today ha ha!
Can you use chicken breast instead of thighs??
I would pound them out if you do. I have never tried it. Thighs are best, but give it try!
Do you have a rough estimate of the calories per thigh?
Sorry Sarah, I don’t have exact, but I would estimate around 250 calories each.
This chicken was amazing! I used breasts and they were perfect and juicy at 30 minutes. I wondered why there were no measurements but you just sprinkle everything on, it was so easy. I served it with loaded mashed potatoes and carrots. Can’t wait to make this one again, thanks for the recipe!
Awesome, Crissy! Good to know it works with breasts. What temp did you have them at? I can always use my digital thermometer though. And yes, no need to measure. Just sprinkle ?
This is my new favorite chicken recipe! I actually used it on tilapia too this weekend and it was just as good! Thanks for the quick, easy, and delicious recipe!!!
Genius!!!! ?
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Can I make this with chicken breasts?
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Thanks for the great recipe and the chance to win the cook book stand. You are awesome.
Could I substitute the Mayo with plain Greek yogurt?
I’m not sure it will give the same taste or “seal” from the fat it mayo, but give it a try & let me know!
Can I use thighs with the bone and skin?
Yes, however cook longer and check internal temperature.
Love this recipe. I have made it a few times lately and everyone loves it. Having friends over tonight and cooking a double lot so we can have left overs for a few days
Enjoy!!
What kind of mayo do you use or do you use Miracle whip
I stated in recipe thatI use Hellman’s light mayo.
I made this last night and my husband and I absolutely loved it.
Excited to try this! But am curious if I could be able to sub the mayo with avocado mayo?
Give it a try! I’ve never heard of avocado mayo!! Will look for!
This sounds so good! I like chicken thighs better than chicken breasts because to me they are tastier and stay moist. I’ll be making this very soon!
Paula it is a keeper. I make it almost once a week! lol
YUMMY! I literally just printed this to make. We eat a lot of chicken and love it when I have all the ingredients!
Oh, Julie, this looks so good! I am always looking for new chicken recipes and I can’t wait to try this one.
I made this a couple of nights ago and it was delicious. I used 8 chicken thighs bone in and cleaned off the skin. I used my own measurements 2t each oregano,basil and paprika, 1t salt 1/2t pepper.. Instead of sprinkling on top I coated the meat with the seasoning and followed the the rest of the recipe. Juicy tender and delicious and with hardly any fat I used the juice from cooking for dipping.. DEFINITLY making again..
Hi,
Is there anything else I can use to substitute mayo I don’t eat mayo ?
The mayo makes it! It’s the salt & fat in the mayo. I suppose brushing on olive oil and a few more seasonings might work!
Made this last night and it was a total success! Thanks for sharing – this is def a keeper!!!!
I am making tonight! Again!
Just curious if you taste the mayo? My husband and son don’t love it but this recipe sounds amazing so wanted to check, thank you!!
No, you don’t!
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Can you make this without the bread crumbs? Im on a no carbs diet! Thanks
Sure, but what I do is just use a tiny bit. Crushed fried onions might be a good sub?
My friends that do the Keto diet crush pork rinds to use in place of bread crumbs
[…] Chicken Loretta […]
I made this last night exactly as written but I only cooked it for 35 minutes because my thighs were on the thin side. They were delicious. They were very moist and they came together quickly. Thank you for a great recipe. Its a keeper!
Yeay!!!!
I have no may, but miracle whip. Can I not use it instead?|
I would try it! I love miracle whip.
Hello Red
Where can I find the nutrition facts for chicken Loretta
I’ve never calculated the calories, or nutritional facts because the measurements are not precise. I think there is an on line calculator you can use if you install the ingredients and approx. measurings. Chicken thighs are higher in fat so higher in calories and fat. One skinless boneless chicken thigh has 109 calories. So I would guess estimate each chicken thigh in this dish is at least 150 calories, and fairly low in carbs depending on how many bread crumbs you use.
Did you use powdered Parmesan cheese or freshly grated?
Either one!
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Could you publish your weight training schedule. What moves you do? Or just e mail me? Thx!!
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I’ve made this twice already and my family loves it!😊
Anyone that has made this able to tell me if you can taste the mayo? My husband hates mayo but these look amazing and I wanna try them out
Hi Melissa, It’s me the recipe owner (redheadcandecorate.com), and I do not think your husband will notice any mayo taste! The mayo is simply keeps the chicken tender and helps make it get a bit crispy on edges. Let me know how he likes it!!
I could not taste the mayo- and I love mayonnaise. The chicken was very tender and moist bc of the mayo. This is a really great recipe.
Thank you, Lisa! I agree and almost made it tonight lol.
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This dish was amazing! My son even asked why I never made it before. So easy and just a few ingredients….my type of recipe! I used chicken legs and breasts and spread the mayo on both sides. I did tenderize the breasts before the mayo and they turned out so moist!
FANTASTIC!
This is a great way to use up “fat free mayonnaise.” And you have the added perk of not adding too much extra fat. Turns out great!
I need to scale this down to 2 x thighs. I’m a caregiver to a couple in their 90s, so when I cook for them it’s in very small portions.
How long to bake just 2?
I would still cook the full time. Internal needs to be at 165. Your best bet is to use an internal thermometer to make sure they are at 165 degrees. You could check at maybe 10 minutes early to see if they cooked faster with just two. I hope they enjoy them!!! Good luck!